Updated: Sep 27, 2021
Kesar Kheer a Pan Indian favorite is a Classic Indian Rice pudding dessert. Slow cooked milk with rice and fragrant with cardamom and Bell Saffron, Kesar Kheer is a creamy velvety bite. Be it any festival, occasion or get-together kheer is a very popular dessert prepared in every Indian household.
The pure traditional kheer is just made with three simple ingredients - Milk, Sugar and Rice. But since people needed variety they came up with a lot of other variants like kheer with seviyan (Vermicelli), badam (Almond), sabudana (Tapioca pearls), carrot, makhana (Lotus seeds), paneer, lauki (Bottle gourd), and in South India, they make it with broken wheat and paasi paruppu payasam (Moong dal kheer). In Kerala they call it as Palada Pradhaman which is their traditional dessert on Onam. They make it with coconut milk and jaggery which is a healthy and a vegan option. There are also many other vegan options in which we can replace milk with almond milk, soya milk, oats milk etc.
Bell saffron, the 100% Pure Kashmiri Mongra Saffron, which comes direct from the farms of Pampore in Kashmir, enhances your Kesar Kheer making it an absolutely delightful bowl of pure bliss. So do try out this amazing Saffronic recipe and let us know in comments your experience and suggestions. And tag us with #thebellsaffronway #bellsaffron
Course: Dessert, Sweets
Total Time: 40 mins
Saffron Threads: 10-15 strands
2 litres of full fat milk
1/2 cup of raw rice
1/3 cup of sugar
1/2 teaspoon of cardamom powder
10-15 strands of Bell saffron
1/4 cup of chopped almonds, pistachios and cashew nuts
Wash the rice thoroughly and soak it in water for 20 minutes.
Take 15-25 strands of Bell Saffron and soak it in 3 tbsp of milk for 20 minutes.
In a very thick bottomed pan, heat the milk.
When it comes to a boil, add the strained soaked rice.
Cook on a low heat stirring intermittently so that the rice does not get burnt.
When the milk is reduced by half, add the sugar, and dry fruits.
Continue to boil in low heat till it reaches a thick consistency and the rice is completely cooked.
Then switch off the flame and add the Bell Saffron infusion and mix it well.
Serve warm or refrigerate to serve chilled.
Soak the Kashmiri Bell Saffron strands for a minimum of 15-20 minutes in warm water or milk to get the best infusion of aroma, flavor and color with your recipe.